date:Aug 03, 2012
The results of the study, now published in the British Journal of Nutrition, showed the opposite.
We found a strong correlation between the increased amount of free fatty acids and mortality in cod larvae. Even small amounts can be deadly, says a researcher at NIFES, ystein Blessed.
Free fatty acids are the chemical form of fat gets after the original molecular structures are broken down during digestion. The fat can be digested artificially by means of hydro stabilization before adding food.